Beer and Wine The crystal-like material sometimes found in wine bottles is caused by excessive malic acid tannin prevented by cold stabilizing residual diatomaceous earth caused by excessive malic acid tannin prevented by cold stabilizing residual diatomaceous earth ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 31-34 °C 27-31 °C 20-24 °C 24-27 °C 31-34 °C 27-31 °C 20-24 °C 24-27 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by filtration centrifugation cell disruption need not to be separated filtration centrifugation cell disruption need not to be separated ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which type of press produces the most high quality juice or wine? Membrane press Horizontal basket press Vertical basket press Continuous press Membrane press Horizontal basket press Vertical basket press Continuous press ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation all of these produces lactic acid produces diacetyl reduces total acidity all of these produces lactic acid produces diacetyl reduces total acidity ANSWER DOWNLOAD EXAMIANS APP
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